Blackberry Crumble

I didn’t make this, but according to Playmate the recipe is adapted from the Hamlyn New All Colour Cookbook (1986). He usually makes a combination of blackberries and apples, but as I didn’t want the apples, this is pure blackberry–the result is a bit watery when still hot, but I don’t mind, as long as it’s got no apples in it.

Ingredients:

For the filling:
450g blackberries and apples
Sugar to taste

For the crumble:
75g butter
175g plain flour
75g soft brown sugar

Procedure:
1. Put the ingredients for the filling in a covered saucepan then on the hob on low heat. Stir once in a while. Wait until the juice runs and the sugar absorbed. While waiting, make the crumble.
2. To make the crumble, rub the butter into the flour until the mixture resembles fine breadcrumbs; then stir in the sugar.
3. When the filling is done, transfer to an oven-proof dish and smooth it over with the crumble.
4. Bake in an oven pre-heated to 180C for about 40 minutes, or until the the crumble is golden and crunchy, and the fruit is cooked.

That I really don’t know, lol (I like them raw for snacks though). Maybe it’s the soggy wedges that don’t appeal to me. I think I’m ok with other recipes when they’re pureed. You have a great weekend, lovey 😊❤